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Cream Sauce for Vegetables

Ingredients:1 cup milk
3/4 cup heavy cream
2 tbsp butter shavings
1/4 tbsp starch
1 pinch salt
1 pinch white pepperPreparation:Bring the full-fat milk and heavy cream to boil, bind with starch, and season with salt and white pepper. Stir in butter shavings with an egg whisk. You can also add herbs like dill, chervil, parsley, or wild garlic. It is important to puree the sauce in a blender until smooth.
Pass the mixture through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Keep the whipper warm at max. 167 °F in a bain-marie or in a water bath.